How to Make Chocolate Covering: Achieve a Professional Shine at Home
Creating a beautiful and delicious chocolate covering involves careful tempering of chocolate to achieve the ideal snap, glossy shine, and prevent unsightly blooming. This process requires precise temperature control and a bit of patience, but the result is well worth the effort.
Understanding Chocolate and Tempering
Why is tempering chocolate so important? Untempered chocolate looks dull, melts easily at room temperature, and often develops a whitish film called bloom. Tempering ensures that the cocoa butter crystals within the chocolate align correctly, leading to a stable, attractive, and satisfying product. The process involves melting, cooling, and then gently warming the chocolate to specific temperatures. Different types of chocolate (dark, milk, white) require slightly different temperature ranges.
The Benefits of Homemade Chocolate Covering
- Superior Taste: You control the ingredients, using high-quality chocolate that suits your preferences.
- Cost-Effective: While premium chocolate costs more upfront, making your own covering can be cheaper than buying pre-made options, especially for larger quantities.
- Creative Control: Experiment with flavors, adding spices, extracts, or even dried fruit to customize your chocolate.
- Freshness: Homemade chocolate is fresher and free from the stabilizers and preservatives often found in commercially produced coatings.
The Tempering Process: A Step-by-Step Guide
Here’s a breakdown of the most common tempering method, the seeding method:
- Melt Two-Thirds of the Chocolate: Finely chop or use chocolate chips. Melt about two-thirds of your chocolate using a double boiler or in the microwave in 30-second intervals, stirring in between to prevent burning. The target temperature will vary depending on the chocolate:
- Dark Chocolate: 115-120°F (46-49°C)
- Milk Chocolate: 110-115°F (43-46°C)
- White Chocolate: 100-105°F (38-41°C)
- Add Seeding Chocolate: Remove the melted chocolate from the heat and add the remaining one-third of the chocolate, finely chopped. Stir continuously until all the seeding chocolate has melted. This helps to lower the temperature and introduce stable cocoa butter crystals.
- Check and Adjust Temperature: The chocolate should cool to the following temperatures:
- Dark Chocolate: 88-90°F (31-32°C)
- Milk Chocolate: 84-86°F (29-30°C)
- White Chocolate: 82-84°F (28-29°C)
- Warm Slightly: Gently warm the chocolate back up to the working temperatures:
- Dark Chocolate: 88-90°F (31-32°C)
- Milk Chocolate: 84-86°F (29-30°C)
- White Chocolate: 82-84°F (28-29°C)
- Maintain Temperature: Keep the chocolate at the working temperature while you’re using it. You can do this by placing the bowl over a warm water bath or using a heat lamp.
- Test for Temper: Dip a knife or piece of parchment paper into the chocolate and let it set at room temperature. If the chocolate sets quickly, has a glossy shine, and snaps cleanly, it’s properly tempered. If it’s streaky, soft, or dull, it’s not tempered.
Common Mistakes and How to Avoid Them
| Mistake | Solution |
|---|---|
| Burning the chocolate | Use a double boiler or microwave in short bursts, stirring frequently. |
| Overheating the chocolate | Use a reliable thermometer and carefully monitor the temperature. |
| Water contamination | Ensure all utensils and bowls are completely dry. Even a tiny drop of water can ruin the temper. |
| Insufficient stirring | Stir continuously, especially when adding the seeding chocolate. |
| Temperature fluctuations | Maintain a consistent temperature throughout the process using a warm water bath or heat lamp. |
| Using old chocolate | Use fresh, high-quality chocolate for the best results. Old chocolate may not temper properly. |
Working with Tempered Chocolate
Once tempered, the chocolate needs to be used promptly. Here are some tips:
- Dip Quickly: Dip your items (e.g., strawberries, pretzels, cookies) into the chocolate, ensuring they are fully coated.
- Remove Excess: Gently tap off any excess chocolate.
- Place on Parchment: Place the dipped items on parchment paper to set.
- Setting Time: Allow the chocolate to set at room temperature or in a cool (not cold) environment. Refrigerating can cause bloom.
- Troubleshooting: If the chocolate starts to thicken or lose its temper, gently reheat it using the double boiler method, being careful not to exceed the maximum temperature for tempering.
Frequently Asked Questions (FAQs)
What kind of chocolate is best for covering?
The best chocolate for covering is a high-quality chocolate with a high cocoa butter content. This creates a smoother, shinier finish. Couverture chocolate, specifically designed for coating and dipping, is an excellent choice but can be more expensive.
Can I temper chocolate in the microwave?
Yes, chocolate can be tempered in the microwave using the seeding method. Use low power (50%) and microwave in short intervals (15-30 seconds), stirring frequently to prevent burning. Monitor the temperature carefully with a reliable thermometer.
How do I know if my chocolate is properly tempered?
The best way to tell is by performing a test: spread a thin layer of the chocolate on parchment paper and let it sit at room temperature. If it sets within a few minutes with a glossy shine and a snap, it’s properly tempered.
What is chocolate bloom?
Chocolate bloom is a whitish or grayish coating that can appear on chocolate. It’s caused by either fat bloom (cocoa butter migrating to the surface) or sugar bloom (sugar dissolving and recrystallizing on the surface). Properly tempered chocolate is less prone to blooming.
My chocolate seized up. What happened?
Seizing occurs when water gets into melted chocolate, causing it to thicken and become grainy. Unfortunately, there’s often no way to fix seized chocolate. It’s crucial to use completely dry utensils and bowls when working with chocolate.
Can I re-temper chocolate that has bloomed?
Yes, you can re-temper chocolate that has bloomed. The blooming hasn’t changed the underlying structure of the chocolate, so the tempering process can realign the cocoa butter crystals.
How long does tempered chocolate stay in temper?
Properly tempered chocolate can stay in temper for several hours if kept at the correct working temperature. Use a warm water bath or heat lamp to maintain the temperature within the recommended range.
Can I add flavorings to tempered chocolate?
Yes, but add them carefully and sparingly. Water-based flavorings can cause the chocolate to seize. Use oil-based extracts or flavorings for the best results.
What’s the difference between compound chocolate and real chocolate?
Compound chocolate, also known as coating chocolate or confectionery coating, uses vegetable fats instead of cocoa butter. It’s easier to work with because it doesn’t require tempering, but the flavor and texture are often inferior to real chocolate.
Why does my chocolate still look dull after tempering?
Several factors can contribute to dull chocolate: incorrect temperatures during tempering, insufficient stirring, or contamination with water. Double-check your process and ensure you’re using high-quality chocolate.
Can I use a chocolate tempering machine?
Yes, a chocolate tempering machine can simplify the process. These machines automatically control the temperature and agitation, making it easier to achieve perfectly tempered chocolate. They are, however, a significant investment.
What are some creative uses for chocolate covering?
Beyond dipping fruits and pretzels, you can use chocolate covering to create chocolate bark, truffles, cake pops, and decorative garnishes. Experiment with different molds, toppings, and flavor combinations to create unique and delicious treats.